Egg Frittatas

Egg Frittatas
Recipe type: Breakfast
Serves: 12
  • 8 large eggs
  • ½ cup skim milk
  • ½ teaspoon black pepper
  • Assorted mix-ins (such as diced veges, low fat or fat free cheese, turkey bacon or turkey sausage, etc.) I used green onions, red bell pepper and mushrooms in the recipe pictured)
  • Grated parmesan or fat free mozzarella cheese (optional)
  1. Heat your oven to 350 degrees and coat a 12 cup muffin tin with cooking spray.
  2. In a medium sized bowl, whisk together the eggs, milk and pepper.
  3. Use a measuring cup (I used a ⅓ cup) to ladle out the egg mixture and distribute it evenly into each muffin cup. The muffin cups will be about ½ to ¾ full. What I suggest is filling halfway and then going back with any remaining mixture.
  4. Chop up your mix ins in a separate bowl and blend them together.
  5. Add about 2 tablespoons of your mix ins mixture to the top of each muffin cup.
  6. Then top with a little cheese if you’d like.
  7. Bake the frittatas until they’re puffy and the edges are golden brown, about 20 to 25 minutes. Use a spatula to remove the frittatas if they don’t come out of the pan easily.
This recipe can be made with egg whites only instead of whole eggs. If you do that, use 12 egg whites.